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Kung Pao Chicken stuffed turkey.
Each breast is stuffed with 1/2 lbs. of Kung Pao Chicken.
This is what I hope separates this site from the rest. Like
smoking wings? I have two amazing recipes that involve
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Super simple and quick to make. This Tasty Thai peanut sauce will round off any chicken or beef dish with a gourmet Asian inspired flavor. Serve at room temperature and garnish with fresh chopped peanuts and parsley.

Tri Tip cold smoked with Alder then seasoned, vacuum packed and placed in a 134 Degree F Sous Vide water bath for 6 1/2 hours. After the bath the meat is Seared over a Alder fire and mopped with garlic butter for a nice crust. The end result is mouthwatering, extremely tender and moist Tri Tip with a robust beef flavor.

This recipe will spoil you! 3.5 lbs. boneless, skinless chicken breast seasoned with salt, pepper and rosemary then slow smoked with Pecan. The chicken is sliced then laid atop a pile of Fettuccine noodle’s coated with melted butter. The chicken and noodles are then covered in a mushroom Marsala wine sauce garnished with Rosemary. Chicken fit for a king!

Turkey sausage quesadilla is a game day favorite of mine. Fresh sweet onion and green bell pepper sautéed in extra virgin olive oil. Turkey sausage pan fried over a wood fire. Two layers of Colby Jack cheese, sausage, onion, pepper, Pico De Gallo, seasoning and La Victoria Salsa Brava hot sauce all wrapped by low carb wrap. Cooked indirectly using a wood fire. The wrap is crispy and the insides are hot and oozing with a nice flavor only a wood fire can produce.

Kick your chicken up with a lemon citrus twist. To add to we have Rosemary, Thyme, garlic, sea salt and pepper. All these flavors come together for an amazing flavor combination and a super moist bird. Easy to prepare and full of flavor. Chicken doesn't get any better.

Comfort food doesn't get any better than country fried steak with a buttermilk batter. Large portions of cubed steak seasoned with Mad Hunky Hot Ass Whang (a spicy rub) then coated with flour, dredged in a buttermilk batter then into the flour again. Fried in a 15" cast iron skillet over lump charcoal. Covered in an amazing thick white gravy. This is a must try recipe!

Flank steak marinated overnight in an Asian inspired marinade of Honey, Soy, Red Wine vinegar, sesame oil and ginger and more. Cold smoked for 1 1/2 hours then given the reverse sear method using the Vortex by Thunderdome BBQ. Cooked on the Scottsdale by Arizona BBQ Outfitters using lump charcoal. The end result is tender, juicy and very tasty flank steak.

http://www.SmokingPit.com - Chicken wings marinated in a delicious sesame soy marinade made of honey soy, sesame oil, garlic, ginger and pepper. Wings are slow cooked with Bear Mountain Alder Pellets until the meat is ready to fall off the bone. The wings are then tossed in the marinade again as a finishing sauce and then served.

1 1/2 pounds of large shrimp Sautéed with mushrooms, green onion and fresh garlic in a Cajun butter sauce. Piled on a bed of pico de gallo on top of a soft taco shell. Cooked in a black iron skillet over a wood fire in the Scottsdale Santa Maria style Grill.

Chicken wings seasoned with Mad Hunky Hot Ass Whang rub and slow cooked over an apple wood pellet fire. Mopped with Tiger Sauce and cooked until it turns to a beautiful and tasty glaze. This recipe will produce delicious flavor, a beautiful glaze with a nice heat. Bite into these wings and the meat just falls off the bone.

A meatloaf has fallen from heaven! It's that good! 4.5 lbs. of 80/20 ground beef mixed with bacon, medium cheddar cheese herbs spices and Worcestershire smoked low & slow with hickory to make a tender full flavored meatloaf that is very moist. It was a big hit with my family.

Sharp Cheddar joins forces with sautéed red onions, garlic, Anaheim peppers and fresh rosemary. These savory components are mixed into 80/20 ground beef along with 4 eggs, Worcestershire and spices. Slow cooked on the Yoder YS640 over an alder wood fire. End result is a nice smoky exterior with a moist juicy inside. One gourmet burger for sure.

SmokingPit.com - This one is for the pork chop lovers. Thick nice boneless pork loin chops slow cooked and basted in a herb & honey mustard butter. Cooked to perfection with a savory exterior and a juicy tender interior.

Beef Tri Tip at its finest! 3 lbs. of beef Tri Tip rubbed down with a liberal coating of Santa Maria style Southwest rub. The rub is savory with a nice kick of heat on the back end. Pre seared 4 minutes a side over a oak wood fire then slow cooked until the internal temp reached 138 degrees. The rub makes a nice crust on the outside of the Tri Tip roast. The inside a perfect pink and extremely juicy.

This is a top notch Southwest Santa Maria rub that will produce a savory flavor with a very nice kick of heat at the back end. Kosher Salt, coarse ground black pepper, garlic powder, onion powder, Cayenne pepper, Rosemary, sage and oregano all come together to kick it up several notches. This recipe is killer on Beef Tri Tip or beef in general . It’s also great pork and chicken

Bring flavors of the Mediterranean to your table with Grilled Chicken Gyros with an Authentic Greek Tzatziki Sauce. Chicken breast pounded out and marinated. Grilled over a mesquite wood fire. Wrapped in a Gyro bread with romaine lettuce, red onions and an authentic Tatziki sauce. Oh this is real good!

One of my families favorites. The Zesty Italian Onion Burger is a super moist and savory burger. 6 pounds 80/20 ground beef mixed with Zesty Italian dressing, Worcestershire, rosemary, garlic and sweet onion kick it up a notch. Grilled over an oak wood fire on a Scottsdale Santa Maria style cooker. The icing on the cake is adding a heaping pile of sweet onions sautéed in butter until caramelized then stirring in some Home style beef gravy for a rich beefy onion flavor. Oh this is good!

Chicken wings seasoned and slow cooked over an oak wood pellet fire. Mopped with an amazing Kentucky Bourbon sauce cooked until it turns to a beautiful and tasty glaze. This recipe will produce delicious bourbon glazed chicken wings and the meat just falls off the bone. Jim Beam Kentucky Bourbon is used in the recipe.

3 lbs. of well marbled Tri Tip roast sliced into 3/4" pieces, tenderized then marinated overnight in a sweet sesame soy marinade. The marinade consist of honey, soy, sesame seed oil, pepper and sesame seeds. This marinade penetrates deep into the meat. Grilled over a oak wood fire on the Scottsdale Santa Maria wood pit. The end result is an amazing flavored and super tender grilled Tri Tip!

3.5 lbs. of chicken wings marinated over night in a Zesty Italian mixed with Mad Hunky Hot Ass Whang rub, garlic and honey. Slow cooked in the Yoder YS640 pellet smoker & grill using hickory pellets. Basted with the marinade for some spicy, tangy and fall off the bone wings!

Arroz Con Pollo has always been a favorite of mine. It means chicken with yellow rice. Loaded with onion, red bell peppers, Anaheim peppers, rice and chicken. This is a simple dish to make that is full in flavor, has great colors and textures. The chicken ends up fork tender and amazing in flavor. The actual cook time is 30 minutes.

Colossal shrimp and lobster tail on skewers mopped with a Mango Thai Chili sauce and grilled over an oak wood fire. If your looking for a shrimp dish big in flavor with a nice kick of sweet & heat you have to try this. Not only is it tasty but its easy to make and grills in less then five minutes.

Get ready to Rock some Bovine! This bad MAMBA-JAMBA is stuffed with Ragu pizza sauce, moist Mozzarella cheese, Canadian bacon, sautéed sweet onion and green bell peppers, bacon, olives, pepperoni and pineapple. All the topping for a tasty deluxe pizza stuffed inside a big burger. This burger is not only awesome tasting its a hoot to make! Fun for the whole family. I held nothing back on this one!

This is one delicious and hearty meal! Top Round Steak tenderized and covered in San Marzano style tomatoes. Mixed in are sweet onions, bell pepper, garlic, Baby Bella Crimini mushrooms, red potatoes and red wine. Slow cooked in a 12" 8 quart Lodge Dutch oven over a wood fire. The steak will be fork tender and the flavor will be amazing.

Chocolate Pudding cake recipe cooked in a 10" Lodge Dutch oven in my Scottsdale Santa Maria style wood pit. This one's for the outdoor cooking enthusiasts who love chocolate desserts. Actually this is more or less pure chocolate bliss. Watch as the chocolate bubble to the top like chocolate lava!

The amazing flavors of bacon and blue cheese along with fresh jalapeno peppers, onions, garlic and the very tasty Mad Hunky "Hoy Ass Whang" rub come together to join forces with 3 1/2 lbs. of 80/20 ground beef for a full flavored and juicy burger that will please!

This recipe will produce a full flavored chicken with perfect skin, texture and fully cooked but super moist meat. The chicken was cut in half and soaked overnight in a orange juice, soy sauce, honey, garlic and rosemary marinade. As a side we cooked garlic red potatoes with green onion, rosemary and red pepper flake. Potatoes were cooked in a Lodge cast iron skillet on the Scottsdale over a oak wood fire. Just look at the color of the chicken!

Cajun style sautéed mushrooms, green onion, red pepper, garlic, ginger, Shrimp and Bay Scallops stuffed inside a 5" diameter beef patty glazed with Motor City BBQ's Trinity Sauce. Topped with Smoked Gouda and thick sliced bacon. What an amazing collection of flavors that come together in harmony with my latest Colossal Burger. This burger is mopped with Motor City BBQ's Trinity sauce. This sauce contains three of the worlds hottest peppers. The Trinidad Scorpion Butch-T, Bhut Jolokia and Habanero peppers. Keep in mind they use small portions of these peppers so the heat is not outrageously hot. It has a nice slow burn that builds over time and has a nice sweetness to it. I love this sauce. If you are looing for a sauce without heat try their original recipe sauce. It too has great flavor but without the heat.

This is a delicious recipe that is fairly easy to make. Beef bottom round steak sliced thin and soaked over night in a sesame soy marinade. Grilled to perfection and served with a spicy shrimp stir fry cooked in a cast iron Wok for maximum heat for a top notch results. This is a must try recipe!

Kalbi is Korean for BBQ beef short ribs. This recipe will guide you through the creation of an authentic Korean BBQ marinade for perfect Kalbi. Along with the short ribs I went for a Surf & Turf approach by adding Lobster tails in a Cajun butter sauce. Together they are heavenly and will not disappoint.

Big, thick, juicy and "oh so savory" is what you get with this burger. Two beef patties stuffed with sautéed Baby Bella mushrooms, green onion, garlic, rosemary and home style gravy. Add some mushrooms on top and melt some Swiss on top of them. Sandwich all this between two onion buns with the condiments of your choice and you have a burger that is sure to please.

My 100th cook since I started my site had to be a great one. Tri Tip stuffed with large shrimp and Bay Scallops coated in Mad Hunky Meats "Hot Ass Whang" rub. Mixed in with sautéed mushrooms, garlic, green onion and BACON in a Cajun butter sauce. Rubbed down with Tatonka Dust and grilled over a oak wood fire. Simply Heavenly!

One of my favorite seafood recipes. Large shrimp and Bay Scallops coated in Mad Hunky Meats "Hot Ass Whang" rub. Mixed in with sautéed mushrooms, garlic, green onion and BACON in a Cajun butter sauce. This is a meal sure to please.

If you like a thick steak and Blue cheese this recipe might just do it for you. This is one of my favorite ways to prepare steak. This steak is injected with Au-Jus for moist juicy results. I like them seasoned with a kick, thick, juicy and topped off with crumbled Blue Cheese smothered in a spicy bacon & blue cheese sauce. Got you attention yet?. Low carb!

This is an excellent choice for the surf & turf lovers. 4 thick cut steaks from 2 London Broils. Seasoned with Rich's rub from Mad Hunky Meats then slow cooked for hours to keep the juices out and let enough smoke in for flavor. Cooked to temp then slathered in Big Moe's BBQ sauce and cooked to a glaze. When the steaks are done they are topped with Sautéed garlic, green onion, red crushed pepper, shrimp and Pi Pen's hot & spicy seasoning. Low carb!

This one is for the "HOT" Wing lovers and I know you are out there. You will enjoy a sweet tangy flavor up front followed by the smoky flavor of the chicken meat that simply falls from the bone. The blissful flavor will be backed by a robust heat that does not over power the flavor.

This a full flavored aromatic chunky dip that packs enough heat to make you want to stand up and slap da bear! Perfect for game day or any get together. Great with crackers, bread, chips or dipping wings into.

Kicking tri tip up a notch or two. Honey, garlic, pepper, soy sauce and sesame seed oil all come together melding into an amazing marinade for two nice Tri Tip roasts. Slow smoked over 225 on a Yoder YS640 pellet smoker & grill. Don't miss the slicing at the end.

Inspired by authentic Italian cooking, this recipe brings apple wood smoked savory beef and pork meatballs together with an authentic San Marzano style tomato sauce that is rich in flavor. That vacation to Italy may be a ways off but this recipe will bring a taste of Italy to you.

Savory sausage & beef meatballs with garlic, sun dried tomato, rosemary, onions and more inside. Slow cooked @ 210 degrees and misted with apple juice. Cooked until moist and tender. The meatballs then are bathed in a tangy full flavored scratch marinara that adds dimension to this meal. The meatballs are sandwiched between two 6" hoagie rolls that are toasted, mopped with marinara and then coated in melted Mozzarella. This is one amazing meatball sub. Have allot of napkins on hand!

Tri Tip roast beef slow cooked on a Yoder YS640 using hickory. If you like juicy tender beef, you have to try this recipe. The roast is liberally coated in garlic, rosemary, sea salt and coarse ground black pepper. Once seasoned, its slow cooked @ a low temp of 210 degrees until it reaches 143 degrees. Amazing flavor, moist and tender. It's all about the Bovine!

If you like my signature meatloaf recipe this is a tasty twist on that recipe. I added 1/4 bottle Negra Modelo beer. The meat is stuffed in fresh Jalapeno peppers and seasoned with Obie Cue's BBQ Bomber rub. ABT's are then slow cooked until done.

Beef brisket can be a challenge. This recipe will guide you step by step in an amazing low and slow cook that will produce a savory, tender and juicy beef brisket. The results should be mouth watering slices of tender juicy beef to eat as is or lay on a toasted bun with some of your favorite BBQ sauce. Yum!

A big pile of spicy yet tasty hot wings to give your next party a kick! The wings are coated in extra virgin olive oil, cayenne pepper and Mad Hunky "Hot Whang" chicken rub. This recipe has a kick to it so if you wish to back down the heat remove the cayenne pepper from the recipe. Either way these wings will please.

This is my favorite meatloaf recipe to date. Beef never tasted so moist and savory. The Rosemary and Thyme really bring on a robust savory flavor. The onion, mushrooms, garlic and green pepper meld right in for one amazing meatloaf. Try this meatloaf recipe before you try the others.

12 Large (you decide how many) chicken breasts marinated 8 to 10 hours in a low pulp orange juice for a infused citrus flavor. Slow cooked using orange wood for a nice smoke flavor backed by a citrus flavor with a zing! You won't believe this is a low sodium heart healthy recipe. Not to mention it's a very simple recipe to make. Low Sodium

Beef tri tip roasts marinated in a Hoisin marinade for 8 hours then slow cooked with an oak wood fire on a Yoder Wichita until the meat is medium rare. Tender juicy and wow, what great flavor. Taking tri tip to the next level.

Buffalo meat is known for being lean, rich in flavor, juicy with a taste close to beef. In this recipe I roasted Jalapeno peppers, garlic and red onion and mix them with Rosemary, Thyme, Worcestershire sauce and other spices with ground Buffalo for burgers that are sure to please the toughest burger critics. This recipe is now my signature burger recipe!

If you have tried and loved the Cajun shrimp on the menu at Bubba Gump's, then you will love this easy to make recipe. 1/2 lbs. of medium jumbo shrimp sautéed, with garlic and mushrooms in a Cajun Butter sauce. The shrimp and Mushrooms are dumped over two slices of French Bread toasted and mopped with the Cajun butter sauce. Simply amazing! Low Sodium

Hickory wood smoked Flat Iron steaks seared to perfection and topped with Alaskan King Crab, Shrimp, mushrooms and drenched in a Cajun garlic butter sauce that is out of this world! This surf and turf recipe is hard to beat and prepares and cooks quickly. Full of flavor and Low in Sodium.

My all time favorite chicken brine by Mad Hunky Meats is used to soak and flavor 2 large yard birds for 6 hours. After brining the birds are rinsed and garlic butter seasoned mix is spread under the skin over the breasts, thighs and legs. Then the same mix is rubbed on the outer skin and seasoned with chopped garlic and Jack Stack rub. The birds are smoked over cherry low and slow until golden brown and 170 degrees! - Low Carb

This is my #2 favorite meatloaf recipe, This meatloaf will amaze you with flavor hot off the cooker and it only gets better day 2. Cold meatloaf sammies are a hit when made from this recipe. The best part of it is it's a extremely simple recipe. Quick preparation and darn tasty to boot.

In this recipe I use the A-MAZE-N-SMOKER cold smoke generator. I chop fresh Roma tomatoes, red onion, Jalapeno's, Cilantro, fresh garlic and mix it all together with a squeeze of lime juice. If this isn't enough, the Pico De Gallo is then cold smoked with Apple Wood dust or pellets for 6 hours. Amazing flavor!.

This is my signature chili dish and a great idea for the left over pulled pork you may have. The chili is loaded with sweet onions, tangy tomato's including fire roasted tomato's. The pork makes for the most tender chili meat one will encounter. This chili has the "TWANG THANG" going on with its flavor profile and has a rich hearty smell and flavor.

I always have a good time making this recipe. You will to if you follow my recipe by the book! 4 lbs of thick top round beef steak and 1 lbs. of ground beef seasoned and placed in a smoker with chopped onion, garlic, red & green bell peppers and tomatoes to slow smoke for hours for that smoky flavor. Then it all goes into a Crockpot with spices and Rogue Dead Guy Ale to slow cook all night. you will wake up to an amazing chili. Did I mention this recipe calls for a shot of double aged Jim beam?

This is one of my families favorites! 4 Large chicken breasts pounded out to 1/4" thick. Dipped in milk & honey then into garlic & herb Italian bread crumbs making an amazing breading. Then topped with sautéed sweet onions, bell peppers, mushrooms, fresh garlic and basil leaves. The chicken is then rolled up around the veggies and topped with fresh Rosemary. Cooked low and slow @ 270 degrees. Once out, it's topped with an amazing roasted pineapple & habanera sauce with mango. - Low Sodium

This is be the recipe of choice for our Thanksgiving Day celebration meal. 2 young Turkeys soaked in Mad Hunky brine for 4 hours. This brine is deep penetrating and easily the best brine I have cooked with. When I first opened the bag the smell reminded me of my moms Thanksgiving Day meal. The entire meal including the stuffing! Garlic butter sauce is worked up under the skin over the meat. Then the same mix is rubbed on the outer skin and seasoned. The birds are smoked low and slow until golden brown and 170 degrees! - Low Carb

This is an awesome rib flavor with a nice bourbon flavor. It's basically the 3-2-1 method with a twist. In this recipe I use John Henry's bourbon rub. When I foil I use a bourbon, Cherry Dr. Pepper and honey mix. Then the magic begins. When the ribs are done they are coated with a Bourbon BBQ sauce. Oh hell yeah!

Your about to embark on a cook that will without a doubt be a crowd pleaser. This recipe is by far my best meatloaf recipe to date. It's the most tender, moist and flavorful meatloaf I have smoked. 7 1/2 lbs. of 80/20 ground Bovine (beef) mixed with eggs, Panko bread crumbs, crushed pork skins, Mad Hunky brine mix, garlic and fresh Vidalia Sweet onion. I held nothing back on this cook why should you. Getcha Some!

Some say pickled eggs are just plain wrong! I say they are great! If you are a pickled egg junky this is a savory set of recipes. One batch has Nectarine wood smoked Jalapenos, Habanera, red onion and garlic with some Liquid Smoke. The other batch is standard no heat. Both use Mad Hunky Meat rub. Getcha Some!

This Salmon recipe is for folks who like it spicy! Atlantic Salmon filets seasoned and cold smoked for 1 1/2 hours with Pecan & Cherry. Then smoked @ 225 for approximately 2 hours until the Salmon is light pink in color, firm but moist! During the last 30 minutes the Salmon is mopped with a spicy Chipotle Lime sauce.

This will most likely end up as my signature wings with its zesty flavor using my own Orange Marmalade Chipotle BBQ sauce made from scratch. Split chicken wings basted in melted butter then seasoned with onion powder, Mrs. Dash Garlic & Herb seasoning with Mrs. Dash Southwest Chipotle seasoning. Smoked low and slow @ 225 degrees. Mopped with my BBQ sauce to produce a tempting dark orange glaze. Sweet, zesty with just the right amount of garlic. They are so moist and tender! Very low in sodium as well.

If your looking for a great tasting sauce with a unique flavor try this recipe. My Raspberry BBQ Sauce is made entirely from scratch and can be used to complement Ribs, Pork loin and Hot Wings. Try it you will be amazed! Not only is it tasty it's very easy to make.

This recipe uses one of my favorite mustard base sauces. Bone Suckin Sweet Hot Mustard Sauce. It also uses Pig Pen's Hot & Spicy Seasoning. The two together provide for layers of flavor and heat that when combined with smoke and slow cooking, result in a killer mess of wings that will never see the fridge. Smoked low and slow @ 225 degrees. Mopped with the Bone Suckin sauce they are sweet, tangy, spicy and so moist and tender! Hot Wings just don't get any better. Low carb and low in sodium!

Cold smoking with a twist. In this recipe I use the A-MAZE-N-SMOKER cold smoke generator. Pecan and Cherry pellets mixed 50/50. The cheese and Pecans are seasoned in a Apple Chipotle BBQ bath by Sweetwater Spice Company. The cold smoked for 4 hours. The end result is some very tasty smoked Swiss & Pecans!

This recipe is said to be very close to the method BBQ Pitmaster's Johnny Trigg uses in competition. It's basically the 3-2-1 method with a twist. In this recipe I use Bad Byron's Butt Rub to boot. The ribs are coated with rub then slow cooked 3 hours. The magic begins during the foiling process when margarine, brown sugar, honey and Tiger Sauce are added to create a tasty glaze. Then finish with your favorite BBQ sauce and cook 1 more hour.

BBQ beef fans will love this recipe. 3 beef roasts seasoned then injected with Au-Jus to add flavor and moisture as the beef is slowly smoked and brought up to pulling temperature. The beef is then pulled and placed in a Crockpot covered in my BBQ sauce and slow cooked in the sauce over night. The end result is a batch of BBQ beef that is sweet and tangy in flavor and extremely tender in texture. This smoke was done on a Traeger Texas. The flavor and texture of the beef was simply amazing!

Great Ribs! The Pecan and Cherry pellets mixed 50/50 put down a great smoke flavor. This recipe uses a modified 3-2-1 method that will produce high quality ribs that are "Oh So Tender". Done right, the meat will pull cleanly away from the bone with each bite without having it all fall of at once. The way it should be! Enjoy Myron Mixon's Jack's Old South Hickory dry rub.

This is a very easy to make and very tasty treat. Ham coated with mustard and a Sweet & Smokey dry rub and smoked low and slow @ 230 degrees. Near the end of the process the ham is mopped with a my honey glaze every 30 minutes building up a nice sweet sticky outer glaze. Low Carb!

For those who are looking for low sodium dishes with big flavor this recipe is for you. Turkey injected with Apple Juice & Brown Sugar producing a very moist and juicy bird. With the injection and the garlic powder, Mrs. Dash Garlic & Herb seasonings and some Brown Sugar, the Turkey is full of flavor. Smoked low and slow @ 225 degrees to 167 on a Traeger Texas. Low Carb and Low Sodium.!

Like my other Sugar Maple Smoked Turkey but with a few twists. I injected this bird with low sodium Chicken Stock producing a very moist and juicy bird. The Turkey is rubbed down with vegetable oil, Fresh chopped Garlic, Mrs. Dash Garlic & Herb seasonings and some medium ground Black Pepper. This Turkey is full of flavor and dripping wit juices! Smoked low and slow @ 230 degrees to 168 degrees on a Yoder YS640 pellet fired smoker. Low Carb and Low Sodium.!

Beef jerky is one of the first items allot of folks try when getting their feet wet in the smoking world. A great beef jerky recipe is most of the battle. The rest is maintaining a low 160 degrees while laying on a thin blue smoke. Let's not forget a nice lean cut of meat. This recipe is an amazing Teriyaki marinade, with crushed pineapple, garlic and the works. It's very easy to prepare and easy to produce great results.

This is another awesome pulled pork recipe of mine. This smoke does not require foiling and will produce a darker thicker bark. 2 to 4 7-8 lbs. pork butt's seasoned with Jack's Old South Hickory Rub, brown Sugar and some other seasonings over night then injected with Tree Top Apple Juice and slow cooked for 12 hours. Once pulled add a my BBQ sauce!

Moink Balls never last long! This recipe takes Moink Balls to the next level. Moink Balls are meatballs wrapped in bacon. This recipe is for a Teriyaki version with one chunk of Pineapple in the center of each Moink Ball. The Moink Balls are marinated in a Yoshidas and Pineapple juice marinade then wrapped with thin sliced bacon . They are then smoked low and slow @ 225 degrees done. you will find the flavor amazing!

Atlantic Salmon filets cold smoked for 1 1/2 hours with Peach wood. The salmon is then basted with a sweet garlic, lemon juice , pepper, brown sugar, butter and soy sauce marinade. Slow smoked @ 225 until the meat is firm but moist. The marinade is amazing and really compliments the flavor of the Atlantic Salmon.

You can't go wrong with pizza or even better pizza in a fatty. The makings of a supreme or deluxe pizza including sautéed onions, green peppers and chopped garlic along with pepperoni, Canadian bacon, sausage and Mozzarella cheese all melded together in this great tasting fatty. The is a great tasting meal for the family.

This recipe is truly a treat that will please your family and friends. You will get allot of flavor out of a simple recipe and little effort. It's simply chicken breast stuffed with Mandarin Oranges. The chicken is mopped several time with an Asian Toasted Sesame marinade right off the shelf with some juice added. Smoked low and slow.

BBQ beef fans, this is it! 3 beef roasts seasoned and slow smoked on a Yoder YS640 using Mesquite & Hickory to a juicy tender medium rare. The beef is then cooled. Once cooled its sliced thin and placed back in the smoker for additional smoke at very low temp. The meat is then placed in a Crockpot with my Honey BBQ sauce and slow cooked for 8 to 9 hours. The end result is a batch of BBQ beef that is sweet and tangy in flavor and extremely tender in texture. This is BBQ!

This is an amazing BBQ sauce with just the right flavor. this sauce is slightly sweet, bold and tangy. I went for a thinner sauce that compliments the meat without covering up the flavor. This sauce will allow the attributes of your smoked meats shine through while still providing the extra flavor one seeks in a finishing sauce. Use this sauce to lightly coat pulled pork, beef or chicken for amazing results. You find this is a very easy sauce to produce.

Another how to example of cold smoking with the new A-MAZE-N-SMOKER cold smoke generator. Hickory sawdust is burned releasing a nice thin blue smoke for 3 hours. In this recipe/how to demonstration we will cold smoke 1 lbs. Pecans, 2 lbs. Deli Pan roasted turkey, Gouda and Mozzarella string cheese. The end result is a bountiful assortment of quality smoked meats, cheeses and nuts.

This is a great addition to a pulled pork feed or a great way to utilize left over pulled pork. Just sauce up the pork with my BBQ sauce mix , and throw i some pineapple chunks the wrap it all in a maple sausage roll. Smoked low and slow producing amazing layers of flavor. This recipe was smoked on a Louisiana WH-1320 Whole Hog cooker.

Smoking cheese is a very easy and rewarding event. In this recipe I use the new A-MAZE-N-SMOKER cold smoke generator. Hickory sawdust is burned releasing a nice thin blue smoke for 3 hours. The end result is some very tasty smoked cheese that is still moist inside as it should be.

What is a Franken chicken? It's a beautiful thing! A whole chicken with the breasts stuffed with Black forest Ham for Chicken Cordon Bleu. The wings are injected with buffalo sauce for buffalo wings and the thighs and legs are injected with Yoshida's and pineapple juice for a sweet Teriyaki chicken that is amazing! This monster of a chicken is a cornucopia of flavors that is a fun food item for the family and has something for everyone. Smoked low and slow.

Simply the best Colossal burger on this menu. This bad boy is stuffed with BBQ pulled chicken with Sugar and cinnamon caramelized apples mixed in for an amazing BBQ flavor. I didn't stop there. Also inside are two layers of Mozzarella. The burgers are smoked low and slow with strips of thick sliced bacon on top. Once on the Keizer roll the burgers is topped with smoked pineapple rings and a pile of Coleslaw with smokes pineapple and pineapple juice mixed in. It's just too good not to make!

Looking to smoke some big juicy burgers? If so, this recipe is for you! They just don't get any better. I have had folks tell me these are the best! What puts this burger over the top is the mix of ground beef and maple sausage, a center filled with smoked Gouda and Canadian bacon give this burger additional layers of flavor. Topped off with Myron Mixon's Jack's old South hickory rub, Jack Daniels Honey Dijon mustard and thin sliced bacon. Smoked low and slow producing amazing flavor. Low carb!

Gourmet is taken to the smoker with this recipe. Very easy and fairly quick to make as far as smoking and preparation go. Thick juicy chicken breast stuffed with Black Forest deli Ham and Swiss cheese with a taste of Jack Daniels Honey Dijon Mustard. Marinated in Zesty Italian dressing then smoked low and slow over Mesquite. Tender, juicy and layers of flavor.

If you need to feed a hunger for beef ribs, this is a simple 3-2-1 method that will produce ribs with a sweet and tangy smoky flavor without using sauce. The ribs are rubbed down with yellow mustard, Myron Mixon's Jack's Old South Hickory dry rub, brown sugar and a dash of garlic powder. During smoking low and slow, they are misted with a apple juice, brown sugar & cinnamon mix. Low carb!

If you like a sweet & tangy BBQ flavor then you might consider smoking a Hawaiian Meatloaf as your next smoke. This recipe is sure to please your guests or family and is very easy to prepare and smoke. Maple sausage, ground beef mixed with Yoshida's, pineapple chunks and pineapple juice come together in a sweet and tangy Hawaiian meatloaf with a smooth smoky flavor.

Some like it hot and some like it smoking hot! This smoking recipe is awesome with or without the heat. With the heat it kicks it! A raspberry and cream cheese stuffed Habanero core wrapped in a ground buffalo meat ball, wrapped in a buffalo sauce and ground turkey which is in turn, wrapped in a maple sausage ball. 3 layers of 3 types of seasoned meat slow smoked. It's an amazing smoked meat recipe.

This fatty is to die for. Mesquite smoked and stuffed with Kung Pao chicken with chunks of pineapple, bell pepper, pecans and shallots. All this is wrapped in a payer of maple sausage and seasoned with Myron Mixon's Jack's Old South original dry rub and brown sugar. To top this drape 3 pineapple rings over the fatty and smoke it low and slow. Looks good doesn't it?

Very easy to make and a great flavor combination. Smoked Gouda, garlic , jack Daniel honey mustard and green onion rolled up inside of pastrami then stuffed inside large chicken breasts. Then marinated in zesty Italian dressing and seasoned with Jack's Old South original rub. Smoked low and slow. Low carb!

Tender, meaty and layers of flavor! Pork spareribs trimmed and coated with mustard and an Jack's Old South Hickory dry rub. Smoked low and slow for about 6 hours using the 3-2-1 method. The end result are tender flavorful ribs with the meat easily pulling away from the bone but not falling off. If it falls off it's over cooked. Enjoy a high quality rub from Myron Mixon of Jack's Old South and BBQ Pitmasters of TLC channel.

This is a bit out of the box but will deliver! Injected and marinated with diet Cherry Dr. Pepper the result is a nice tender juicy chicken breast with layers of subtle flavor. You taste the wood smoke, slight cherry and the spice and sweetness of the rub and brown sugar. Low carb!

This is my favorite pulled pork recipe that is a big hit with my family. 2 or 4 6-10 lbs. pork butt's seasoned over night then injected with Cherry Dr. Pepper and slow cooked for 12 hours on a Yoder YS640 smoker. Once the pork reaches 205 degrees its pulled from the smoker and sits for a bit so the juices redistribute. After sitting the pork is then pulled and plated up for an amazing meal. As a bonus I added a new tricked out BBQ sauce also containing Cherry Dr. Pepper, brown sugar and honey

For those of you who love for tender juicy chicken, this recipe will do it for you. Whole chickens injected with a garlic butter sauce. The chicken is cooked low and slow producing amazing texture and flavor. Look at the color on those birds. Low carb!

I changed up the flavor of my teriyaki sauce by adding some Cherry Dr. Pepper. Wow! This sauce is injected deep into the wings. The wings are dusted with Jack's Old South original dry rub then smoked low and slow. During the final stages of smoking a thin honey glaze is mopped on the wings several times on intervals to form a nice sweet thin honey glaze. These wings are tender, juicy and very tasty. Low carb!

Purely a flavor explosion! Smoked turkey with each breast loaded with 1/2 lbs. of Kung Pao chicken. Then rubbed down with Jack's Old South Hickory dry rub and brown sugar. Smoke low and slow until the meat is fully cooked but tender and juicy! This is a new creation and is a new favorite of my family. Low carb!

This is one messy but extremely tasty meal. Really good buffalo wing sometimes are hard to find. This recipe is a very easy to make meal that will produce accolades from your guests. The wings are injected with a mix of Frank's Red Hot, butter and brown sugar then coated with a thin dusting of Jack's old south Hickory rub. Cooked low and slow until done, you will never have wings any other way. The skin turns out crisp and the internal meat has been slow cooked in the buffalo sauce. It's to die for! Low carb!

You will love this fatty and it's not just for breakfast. It makes one hell of a dinner too. Maple sausage rolled up around a thick inner core of scrambled eggs, smoked bell peppers, Mozzarella cheese and 6 slices of smoked thick sliced bacon. Smoke this fatty and enjoy the feast. Low carb!

Lean ground turkey mixed with garlic and taco seasoning then smoked low and slow and then stuffed into bell peppers and topped with a thick layer of melted 4 cheese blend. The peppers are smoked low and slow until they are tender and sweet. Low carb!

One of my favorites. Butter and Franks Red Hot make a tasty buffalo sauce that coats smoked chicken strips. The strips, smoked Jalapenos, smoked bell peppers, shallots and pecans are rolled up in maple sausage. The sausage roll is then mopped with buffalo sauce and coated in Jacks Old South Hickory rub made by famous Pitmaster and cast of Pitmaster BBQ, Myron Mixon. Low carb!

Fresh Jalapeno peppers cut in half and stuffed with green onion, cream cheese and two little smokie sausages. If this isn't enough, it's wrapped up in a slice of bacon. Shake on some seasoning then smoked low and slow. An ABT is like a popper but much more tasty. This is a must try recipe. Low carb!

One of my favorites! Pork loin back ribs trimmed and coated with mustard and an amazing dry rub. Cooked low and slow for about 5 hours. The end result are tender flavorful ribs with the meat easily pulling away from the bone but not falling off. If it falls off it's over cooked.

Feed an army for little cash with this meal. 2 7 lbs. pork butt's seasoned over night then injected with Apple juice and slow cooked for 12 hours. Once the pork reaches temperature its pulled and set aside so the juices redistribute. After sitting the pork is then pulled and plated up for an amazing meal. Low carb!

This dish is a flavor explosion! Maple sausage rolled up around Teriyaki chicken, red & green bell peppers, broccoli, shallots and Pecans if you wish. Wrapped in a blanket of bacon, then cooked low and slow over hickory and apple wood until done. This is one amazing dish! Low carb!

Fresh Jalapeno peppers cut in half and stuffed with green onion, cream cheese and a slice if chicken then all wrapped up in a piece of bacon. Shake on some seasoning then smoked low and slow. An ABT is like a popper but much more tasty. They won't last long. Low carb!

This was a long shot that is one of my families favorite deserts off the grill. Fresh Granny Smith apples are cut and coated with a sugar and cinnamon mix. The apple filling is then cooked low and slow on the smoker until the apples soften. The apple filling is then placed in Pillsbury dough and baked on the smoker. The caramelized sugar and cinnamon juice is mopped onto the tops of the turnovers and sugar and cinnamon is sprinkled over them. Pure heaven when eaten warm!

This is a long time standing recipe of mine that always is a hit with my family and friends. Ground turkey, beans, tomatoes and chopped veggies are smoked on the grill for added flavor then cooked low and slow in a 6 quart Crockpot for 12 to 14 hours. This allows the onions and tomatoes to cook down as the smoke, spices and veggie flavors all meld together. Low carb!

As a new addition to my list of recipes, this one was a pleasant surprise. Maple sausage and ground beef are combined with garlic and browned low and slow in the smoker. Sauce is then added and more smoke is applied. The lasagna is built with several layers of the smoked meat sauce, noodles, ricotta cheese and Mozzarella cheese. The lasagna is then baked on the grill. The flavor produced is amazing!

This is an amazing Tri Tip Roast recipe. Sautéed Crimini mushrooms, green onion, garlic, roasted peppers and Provolone cheese stuffed into a tri tip then seasoned with Tatonka Dust rub from Owen's BBQ! Tender, juicy and just to darn good to pass up.

Briskets are known as one of the hardest cuts of mat to get right... This recipe and technique will take you to the next level well cooking Beef Brisket. This recipe explains what to look for when picking out your brisket so you have a leg up before you even get started preparing the cut of meat. Follow these instructions and you will be treated to a wonderful flavor packed smoked brisket that is sure to please. Low carb!

A sweet Teriyaki glaze covering cherry smoked chicken breasts stuffed with pineapple chunks and topped off with a nice thick pineapple ring. The chicken is marinated in a Teriyaki sauce mixed with Pineapple juice and some fresh garlic. Juicy and full of flavor. Best of all it's very easy to prepare.

It's hard to beat a juicy & tender smoked roast. This is one of my long standing recipes that is sure to please. A few premium cuts of beef, some spices and then add an injection. Smoke it low and slow and you will have a smoked mater piece! Low carb! Serve with slaw & cornbread.

A new addition to my arsenal. Big thick chicken breasts stuffed with Mozzarella, shallots and Jalapeno's, which are stuffed themselves, with cream cheese and maple sausage. Smoked low and slow @ 230 degrees, this is nothing short of a flavor explosion waiting to happen. Low carb!